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Showing results for tags 'Indian'.
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As we speak of Indian restaurants across the many regional US and other forums, it gets difficult to keep track of them without making it an ordeal. The system is great, if you know the name, you can search easily, but I think this thread could serve the novice well, by giving links to the many Indian restaurant threads we have had in the past. Please take time and post a link (or two) to the Indian restaurant (s) that you may have started a thread on, or remember reading about on eGullet. Maybe you can say a few things as you post the link as to why that particular restaurant works for you. Or just why you have taken time to post about it. Thanks all for contributing to this thread.
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I've been noticing green[but not fresh]chickpeas in local N.Y. Indian markets lately.What is special about them,and how are they best prepared?Sprouted first?
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Hi Tomorrow night, Monday, I have three Indian Chefs and an Indian restaurant owner from Glasgow coming to visit me. Essentially a social visit, I'd asked one of them, Raja, a while back for some help/suggestions for my summer menu. For a whole variety of reasons this is about a month behind schedule. Now they are coming to my shop to have a look at my facilities before making suggestions. I think I've mentioned this before, but when I ask these guys for help they don't do things in half measures. I haven't a clue what to make for them. Should I offer them something completely different to Indian cuisine? Two of them, Kayani & Deven, are top class chefs and I'm nervous as hell about making them an Indian meal. Basically I don't know what to offer them. HELP!
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Recently I have noticed a number of posters here who own their own restaurants/are chefs at Indian restaurants... I would love to hear from them on a couple of things: -- How has Indian food at your restaurant changed over the past years? -- What has been your experience in this industry -- What is the most asked for item on the menu and why do you think that is -- Cooking related question -- WOuld you share your most prized recipe/ cooking tip/ cooking story with us
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So I got myself a tandoor in my back yard. Now it's the time to start explore the Indian BBQ land. I had a brief look at the book called (hope I'm not mistaken) Tandoor by Ranjit Rai Also the guy hwo gave me the tandoor said that before using it fot the first time I should make a sirop-like coating inside the oven ?! - Does anyone know what kind of sirop should I prepare (Molassa + Water 50/50 - or something else?) This is to prevent the breads from sticking to the walls of the tandoor. Then I should fill it with fresh (= not charcoil) woods and burn it for several hours. - Also - is this the way to do it?
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In light of all these restaurant threads. 1. What was the best Indian meal you ever had.. rate it on Food, service, ambiance. etc, 2. Why was it the best, what specifically did you like If we have done this question before, I apologize.
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Any ideas what one should expect at the Graduation weekend in an Indian household? Are there things Indian do differently from others in the US? Are there things that are similar? Does such an event even matter in an Indian household? Are their parties that happen? Guests that sleep over? Special foods that are cooked? What gifts does one take the family? What should one expect?
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I've recently become interested in greasy things and my interest was piqued when I got ahold of the Dalda cookbook published by Lever Brothers Pakistan, where every other recipe calls for Dalda banaspati. Being that banaspati seems to refer to ghee-flavored hydrogenated vegetable shortening, one would expect that it would be a relatively recent invention and thus have to an English name rather than "banaspati". Can anyone tell me when and how it was invented, as well the origin/meaning of the name? Thank you . . .
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Do you mostly make it at home? How many items would you have at any given meal made at home for your daily meal? Go out to restaurants? Any particular items you like to eat more often? If you own an Indian restaurant, can you share with us what your meal pattern is? If you are non-Indian, could you tell us how often you prepare an Indian meal or even inspired by India meal? Do you have or know kids that follow a similar pattern to yours in regards to Indian food? What Indian foods do these kids find most appealing to them? Have they grown up outside of India and eating Indian food?
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I have just discovered the joys of frozen paratha and felt that I should share what I regard as something of a miracle of nature, or rather man's mastery of nature. What really impresses me about them is the way that all one needs is a hot frying pan - with no oil or ghee or butter - into which one places the frozen paratha, and then in minutes one can have Indian restaurant food for breakfast. Maybe the element of the miraculous is accentuated by the fact that I am rather dozy in the mornings, but I really am very impressed with how closely these frozen parathas resemble those I have had when I eat out. The brand I am using is called 'Al Baker' (Arabic 'Al', rather than Chicago) and so far I have tried their plain butter paratha and one with chopped vegetables and herbs. Any more recommendations on this front?
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"To propel the cuisine to the next phase here in the US, we have to understand why it's stuck in a rut. What haven't restauranteurs done well to make it more acceptable. The biggest hindrance, I find, is the atmosphere in Indian restaurants. I characterize it as the single biggest reason for the stagnancy. Certain stereotypes: 1. The restaurants, kitchens included, in general are dirty as hell 2. The service is horrendous (there are to many more generalizations to add)" The above is quoted from a very relevant and poignant post made by eGulleteer Rks in the Indian Restaurant in NYC thread. What do you think about this? Do you think these are issues that ought to be addressed? Do you think these are issues that haunt Indian restaurants, or are they non-issues? What would you do if you agree with the above quote in addressing these issues? What do you think would be the impact on the Indian restaurant business if the key players in the business make a concerted effort to address these issues?
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Pesarattu is one of my favorite dosas from the South. A friend makes these amazingly well. The home of this friend is a few blocks from my own. Makes for easy access to one of my favorite dishes. Have never made this myself. Recipe anyone? Tips??? PS: Prasad2 had mentioned this on another thread. Made me hungry for it... far away from NYC, I now am craving them.
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Typically I make rasam by using MTR Rasam Powder to which I add toor dahl, red chilli, curry leaves, and a bit of tamarind. But does anyone have any other good rasam recipes?
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Working in a restaurant has its advantages. You learn so much from your patrons! One of my senior guests quizzed me if we had a ' ten boy' curry. I told him no,I did not even know what it was, he then went on to explain that he had had it at Veeraswamy's in London, years and years ago. 'Boy' was sometimes a term used in British India to describe your waiter. And at Veeraswamy's those days when you ordered the Ten Boy curry, what you got was a ten course feast, each course served to you by a different Boy (server). What a fantastic gimmick, though I do not know if I could handle ten courses! I would be intested learn if anyone else has also heard of this or can add to it thanks all
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I read in the 'India Abroad', a few years ago, about National Curry Day being celebrated in the U.K. To mark the occasion an Indian restaurant prepared the world's largest vegetble curry. An Indian beer producer came up with a spiced up beer ( which was not very popular) they called it ' Madras in a glass'. Another company, not to be out done prepared a vindaloo using beer ( which sounds very interesting to me) and re-christned it Vindalager. Then on a recent visit to New Delhi ,I was confronted with huge banners and other advertising heralding ' National Samosa Week'. If you bought a pepsi from a participating eatery you would be treated to a free samosa. What is the forum's reaction to an International Curry Day ? The Day would be launched by the Indian PM in conjuction with an Indian celebrity Chef. It would be sponsered by Indian companies. There would be contests ranging from inovative origional reiepes with an Indian flavor to essay contests Why I Love Indian food. Prizes would range from complimentary airtickets to India, courtsy Air India to Gift certificates at local Indian restaurants. Suvir and Monica will conduct special gourmet tours to India, exploring regional cuisines. Indian restaurants worldwide will offer 'Buy one Get one Free' How was my dream??
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What do you do when you open a book and many of the ingredients in the recipes are those you could not find easily in your local grocery? Would you make the trip to an ethnic grocer? Would you skip t he recipe and look for another? Would you be upset you bought that book? How do you define an ingredient as being exotic? How far are you willing to go in experimenting with a new cuisine? How many ingredients and how many dollars do you think you would be willing to spend in the pursuit of learning a new cuisine?
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While shopping in a local Pakistani food store I came across an unusual citrus fruit. It was bright green, like a lime and of a similar circumference to Key lime, however, the fruit was very elongated, almost tubular. Some of the bigger fruit were10-12 cm long. I asked what the fruit were and I was just told "limes". Well limes they may be, but they are not the usual Key or Tahitian limes that I have seen before. On cutting the fruit it looked very similar to a regular round lime, the aroma and flavour were very similar to a regular lime as well, with slightly more of a lemony edge then in a normal lime. They were excellent in a G&T and I will maintain my supplies of them for this reason. Does anybody know anything about them or what they may be used for in more traditional cooking? Are they limes/lemons or anoter citrus entirely?
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Over the weekend, I made a very delicious ( if I must say so myself!) Murgh Tari. I have some leftover raw ingredients, and I was thinking of picking up more, making a big batch, and freezing it. Is it possible to freeze a dish with the yogurt in it? Also, I am finding that I prefer the creamier yogurt thickened wet curries..anyone have a favorite vegetarian recipe that with that type of sauce? Is there a generic name for sauces that are thickened with yogurt? ( I am a beginner! ) Thanks in advance.
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I love good indian cuisine, and despite trying all of the top establishments in Paris (Indra, Annapurna,Chez Gandhi,etc) , have been disappointed every time. Anyone else? One I like, and which is consistently good (and is full pretty much every night) is called "Dip" , on the boulevard Saint Marcel in the 13eme (not far from Les Gobelins and the Jardin des Plantes). Nanda, the owner is actually Sri Lankan, and makes sure everything is fresh and delicious. Their website is Dip Indian Restaurant
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I surprisingly bumped into a very old friend of mine from my youth - here in the streets of NYC. One thing lead to another, and we got talking about missing dhansakand patra ni machi. Since, his mother-tounge is gujurati; born and raised in Mumbai - and we know that parsis came to India from Iran few centuries ago and settled initially in Gujurat - What is their cuisine ? My friend says that it is a confluence of Iranian and Gujurati techniques and some local ingredients adapted over generations ?
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Hi there, does anyone have a recipe for the milk cake sweets i got addicted to during Diwali? it would be much appreciated! thanks~
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hi Indian forum--i completely defer to the experts on this one. but i'm curious, although not sure if it's "food", per se... my friend Maha told me a lovely story of when she was young in Pakistan, all the women of a certain age would sit around and roll paan (like american chewing tobacco, but bundles in leaves held in the mouth for hours). i understand it's a mix of herbs, leaves, etc. she remembers the ladies' sweet breath (cloves? eucalyptus maybe?) and their red-stained gums and teeth (pistachios?). has paan gone out of vogue? is it a demographic thing? i just saw paan masala at a spice store yesterday, and it re-awoke her story for me. thanks in advance for any info gus
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I have a related, perhaps off-topic, question. Besides cilantro, curry leaves, and methi (which seems anyway to be used more as a vegetable), which other herbs are commonly used in Indian cookery? I realize that the definition of herb may be somewhat vague, but I am referring here to the use of leaves and/or stems of plants for flavoring or aromatic purposes. Also, why, despite the huge number of spices in wide usage in both North and South, are herbs not widely used as well? Is their some justification from Ayurvedic teachings? skchai had posted this in the Tulsi (basil) thread. It is a wonderful question. I hope we can all rattle our brains and come up with a comprehensive list of herbs we use in Indian cooking. What does Ayurveda say about herbs??? Anyone know? I am far from an expert on Ayurveda. All I know is what I have heard from Panditji, my grandma and aunts in the passing. I have never studied it myself.
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Ande ke karee (curried eggs), ande ke khagnee and akuri are some of the ways in which I love eggs. How do you use eggs in your Indian kitchen? Where are these recipes from? Any egg stories from India?
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I love the use of Basil in Thai cooking. Even though Tulsi is very Indian and used in tea and other concoctions I am not familiar of its use in any main dishes. Does anyone know Indian reciepes with Tulsi. Thanks bhasin
